Reply With QuoteYeah, it really comes down to personal preference. Most of the traditional rubs are a combination of the following: salt, pepper, brown sugar, paprika, cayenne and chili/onion/garlic powder.
Pontius is my Co-Pilate
This is such a contentious topic I wouldn't even know where to start...
Just look up some recipes and use the spices that you like.
Boo, Hiss.
Hostages? **** em'
Yeah, it really comes down to personal preference. Most of the traditional rubs are a combination of the following: salt, pepper, brown sugar, paprika, cayenne and chili/onion/garlic powder.
Model D-83
I have a question: why are chefs obsessed with cardamom lately as if it were just discovered?
Sent from my DROIDX using Tapatalk
master of the dark hado
Guess I'll have to just start playing around a bit.
Pontius is my Co-Pilate
I think it's a trend of using Indian spices more as chefs become more familiar with them. You're seeing a bit of that fusion happening right now.Originally Posted by Hubbitron
Boo, Hiss.
I use Indian spices all over this bitch. I make my own masalas, fuck the world.
FUCK YOU
Cardamom makes for a good ice cream flavor.
Pontius is my Co-Pilate
Also: Bourbon. But you must use it sparingly or it's all melty.
Boo, Hiss.
I just made some lamb stew that is so good that well, I don't really know what to do with myself. It feels good to cook again.
I made a martini that I am very proud of. It involved grated zucchini, making simple syrup and squeeze said zucchini with my bare hands.
Came out pretty dang good, and a wistful greenish hue.
http://www.foodnetwork.com/recipes/c...ipe/index.html
I think I have a new favorite summer drink.
[Insert large, loud, flashing signature here]
Posting Permissions
Bookmarks